A gammon joint is such a versatile thing to cook - bake it once and then have leftovers for the next few days! Sweet potatoes and peas are the perfect accompaniment, too. You can experiment with different aromatics and herbs in the stock here, for example cloves or herbs, and different glazes to use up marmalade, mustards or apricot jam from the fridge. The leftovers will be used for carbonara and sandwiches over the weekend.
Baked gammon with sweet potato mash
Ingredients
4
people
-
- 1,3 kg
- 1 kg
- 1
- 300 g
- 3 tbsp
- 60 g
- 1 tbsp
- pinches
- pinches
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Preparation
Remove the gammon from the outer packaging but keep the plastic collar on, and place into the pot.
Add the chopped onion, a few whole peppercorns and any aromatics you wish to add to the pot, and cover completely with cold water.
Bring up to the boil and then reduce back down to a simmer for 45 minutes.
Whilst the gammon is cooking, place the sweet potatoes into a large pot and bring up to the boil. Reduce down to a simmer and cook until tender, making sure not to overcook as they quickly become watery. Drain and leave in a colander to steam.
Drain the gammon and leave to stand for 10 minutes before transferring to a roasting tin.
Remove the plastic collar and score the top fat layer in a criss-cross diamond pattern.
In a small bowl mix together the mustard and sugar with a little oil.
Cover the boiled ham with the mustard mixture before placing in a preheated oven at 190c / 170c fan for 35 minutes, basting every 10 minutes. You can cover the top loosely with foil if the sugar starts to burn.
Remove from the oven and leave to rest for 15 minutes.
During this time mash the cooked sweet potatoes, season with salt & pepper, and add a little butter if you like.
Lastly, cook the peas, drain and set aside.
Carve the ham and serve half of it with the sweet potato mash and peas. Leave a few gammon slices for lunch and carbonara the next day.
Method
